“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Chicken-Avocado Caprese Salad


  • 3 tbsp. balsamic vinegar
  • 1 tbsp. pure maple syrup
  • 1 tsp. Dijon mustard
  • Kosher salt
  • ½ c. extra-virgin olive oil
  • 2 boneless, skinless chicken breasts (about 1 lb. total)
  • ¾ tsp. Italian seasoning
  • Freshly ground black pepper
  • 2 heads romaine lettuce, thinly sliced (about 8 c.)
  • 2 small or 1 large avocado, halved, thinly sliced
  • 1 (12-oz.) container mini mozzarella balls, drained, halved or quartered if large
  • 1 c. cherry or grape tomatoes, halved
  • ½ c. packed fresh basil leaves, thinly sliced


Step 1 – In a medium bowl, whisk vinegar, syrup, mustard, and 3/4 teaspoon salt. While whisking, slowly pour in oil until combined.

Step 2 – Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2″-thick pieces. Transfer chicken to a large bowl; season all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour 1/4 cup balsamic dressing over chicken; refrigerate remaining dressing until ready to use. Turn chicken to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.

Step 3 – Prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). Grill chicken, turning halfway through, until golden brown and just cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly.

Step 4 – Meanwhile, divide lettuce, avocado, mozzarella, tomatoes, and basil among bowls. Thinly slice chicken and arrange in bowls. Drizzle with reserved dressing.

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